Singapore noodles

450g (1 lb) fine rice noodles
450g (1 lb) baby prawns
1 chicken breast 
4 tblsp white wine 
2 tblsp light soy sauce 
1 tblsp cornflour 
½ teaspoon white pepper 
large piece of fresh ginger 
3-4 spring onions
2 large cloves garlic 
225g (8 oz) bean sprouts
1 red pepper
2-4 chillis (to taste) 
1 onion
2 eggs 
2 tblsp Madras curry powder 
salt and white pepper to taste 
oil for cooking

Soak rice noodles in cold water for 2 hours. Drain. Shell and devein prawns, rinse in cold water and drain. Skin chicken breast and cut the meat into strips 5mm (¼″) thick. Peel and chop ginger and garlic finely. Pick over bean sprouts, rinse in cold water and drain. Cut onion and pepper into matchsticks. Cut spring onions into 25mm (1″) lengths. Chop chilli peppers finely, removing seeds if preferred and discarding stalk.

Marinate shrimp and sliced chicken together in soy sauce, wine, cornflour and white pepper for 20 minutes.

In a hot wok coated well with oil, stir fry ginger, spring onions and garlic. Add marinated shrimp and chicken to oil and stir-fry quickly for 30-60 seconds.

Remove shrimp and chicken and set aside.

Use the same oil to stir fry bean sprouts, peppers, chillis and onions. Season and cook for 1 minute and set aside.

Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape.

While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles - the eggs should be broken up into small pieces and dispersed uniformly.

Continue to stir to avoid noodles sticking. Sprinkle over curry powder and check for seasoning.

When noodles are steaming hot, return shrimp, chicken and vegetables to the wok and continue to mix and stir until everything is hot.